{"id":482,"date":"2020-08-12T12:25:00","date_gmt":"2020-08-12T06:55:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=482"},"modified":"2025-07-25T16:36:36","modified_gmt":"2025-07-25T11:06:36","slug":"plum-apricot-cobbler-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/plum-apricot-cobbler-cake\/","title":{"rendered":"Plum & Apricot Cobbler Cake"},"content":{"rendered":"\n

Fruity, jammy, with a deliciously buttery and soft crumb, this gluten-free plum & apricot cobbler cake<\/strong> is a summer delight! It's the kind of cake that comes together easily, with simple ingredients, ripe juicy stone fruits, and just a few minutes of prep!\u00a0<\/p>\n\n\n\n

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During the summers, I have plums and apricots coming out of my ears. I can\u2019t resist buying them! I love, love seasonal produce. Which means I often end up baking summer fruit tarts<\/a> and plum apricot crumble<\/a>, and tossing a peach mozzarella salad<\/a>.<\/p>\n\n\n\n

This gluten-free plum and apricot cake has become a recent favorite. Part cobbler, part cake, this irresistible bake celebrates the abundance of summer fruits! It's a treat perfect for tea time, dessert, or even breakfast. The baked fruits keep it moist and sweet, while a hint of cardamom adds a beautifully fragrant touch!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 Part cake. Part cobbler. And 100% the cake you\u2019ll want to bake on repeat. It\u2019s what I call an anytime cake recipe, one you can make in any season, with any fruit, and at any time.\u00a0<\/p>\n\n\n\n

\u2728 It\u2019s soft, gently spiced, and buttery, with jammy fruit tucked into every bite. And because the fruits are baked, their flavor is deeper and more intense.\u00a0<\/p>\n\n\n\n

\u2728 It\u2019s a great recipe to use up overripe fruits sitting on your counter. The fruits melt into the cake crumb, making it incredibly moist and giving it a crumbly texture. This recipe works beautifully with any stone fruits: plums, apricots, peaches, or nectarines.\u00a0<\/p>\n\n\n\n

\u2728 It\u2019s simple, unfussy, and made for afternoon tea, casual get-togethers, holiday tables, picnics, BBQs, and even baby or bridal showers! No matter how you serve it (plain or with coffee ice cream<\/a>), it\u2019s a winner!\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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Plum Apricot Cake Ingredients<\/h2>\n\n\n\n

Flour<\/strong>: I used buckwheat flour and almond meal to keep the plum apricot cobbler cake gluten-free<\/em>. You can grind almond meal at home in a coffee grinder. It adds a lovely nuttiness, while buckwheat brings an earthy depth. By the way, buckwheat always works gorgeously. Every. Single. Time.\u00a0<\/p>\n\n\n\n

Fruit<\/strong>: Fresh plums and apricots are the stars of this easy cake recipe. Pick ripe, juicy fruits for the best flavor. You can use frozen fruits too.<\/p>\n\n\n\n

Sugar<\/strong>: I almost always <\/em>have raw sugar at home and love to use it because it is<\/em> less processed. It also gives the apricot and plum cake a richer flavor, almost like molasses. You can also use white sugar, it works perfectly well.<\/p>\n\n\n\n

Cardamom<\/strong>: When you bake fruits, they lose their brighter notes a tad. Cardamom powder is a warm, aromatic spice that replaces that brightness.<\/p>\n\n\n\n

Eggs<\/strong> to bind everything and give structure.<\/p>\n\n\n\n

Coconut oil<\/strong> keeps the cake moist. Feel free to use any neutral oil you like.<\/p>\n\n\n\n

Milk<\/strong>: I used homemade almond milk<\/a>, but any milk works just fine.<\/p>\n\n\n\n

Flavoring<\/strong>: Homemade vanilla extract<\/a> gives the cake a cozy flavor.<\/p>\n\n\n\n

Please see the recipe below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flour<\/strong>: Feel free to swap in\u00a0all-purpose\u00a0or\u00a0whole wheat flour. Both work like a charm in this plum apricot cake.<\/p>\n\n\n\n

Fruits<\/strong>: One of the best things about this gluten-free cobbler cake is how flexible it is. Any stone fruit will shine here: cherries, apples, peaches, nectarines, even pears. Use what you have, especially if\u00a0it's\u00a0getting a bit too ripe.<\/p>\n\n\n\n

Dates<\/strong>: I had a few fresh dates leftover from my plum-apricot sourdough galette<\/a>, so I tossed them in for extra sweetness.<\/p>\n\n\n\n

Nuts<\/strong>: Add sliced pistachios on top before baking for a nice crunch and a pop of color. Optional, but highly recommended!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Plum Apricot Cobbler Cake<\/h2>\n\n\n\n

Step 1:<\/strong> Preheat your oven to 180\u00b0C (350\u00b0F). Grease a round pan and line the bottom with parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> In a bowl, combine buckwheat flour, almond meal, baking powder, salt, and cardamom powder. Set aside.<\/p>\n\n\n\n

Step 3:<\/strong> In another bowl, beat the eggs and raw sugar for 4\u20135 minutes until pale, thick, and creamy.<\/p>\n\n\n\n

Step 4: Slowly whisk in the coconut oil, almond milk, and vanilla extract.<\/p>\n\n\n\n

Step 5<\/strong>: Gently fold the dry mixture into the wet.<\/p>\n\n\n\n

Step 6:<\/strong> Spoon the batter into your prepared pan. It will be dense, so smooth the top gently.<\/p>\n\n\n\n

Step 7:<\/strong> Arrange sliced plums and apricots (cut side down) over the surface. Add dates if using.<\/p>\n\n\n\n

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Step 8:<\/strong> Sprinkle sugar over the top for a crunchy, caramelized finish. Bake for 35\u201340 minutes, or until golden brown and a toothpick inserted in the center comes out clean.<\/p>\n\n\n\n

Step 9:<\/strong> Let the cake cool in the pan for about 20 minutes before turning it out onto a wire rack.<\/p>\n\n\n\n

Final step<\/strong>: Slice and enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n